Buckwheat Dumplings on Dill Sauce with Curry Cabbage
70—90 Min
Spicy curry and pointed cabbage harmonize perfectly with the characteristic flavor of buckwheat. Processed as dumplings, they are perfect as an intermezzo for your Christmas menu. If you make the portion larger, you can even serve it as a vegetarian main course.
Ingredients 4 Portions
For the Buckwheat Dumplings
- 250 mlBuckwheat
- 500 mlVegetable stock, clear
- 1 tbsp.Butter
- 4 pcs.Egg yolks
- 3 tbsp.Buckwheat flour
- 2 tsp.Salt
- 2 tsp.Parsley, Chopped
- 1 tsp.Dill Fronds, Chopped
For the Dill Sauce
- 100 gButter
- 2 tbsp.Flour, smooth
- 250 mlVegetable stock, clear
- 200 gSour cream
- 1 tbsp.Vinegar
- 4 tbsp.Dill Fronds, Chopped
- 1 pinchSea Salt, Coarse
For the Curry Cabbage
- 300 gCabbage, white
- 2 tbsp.Vegetable oil
- 3 tbsp.Water
- 1 tsp.Curry Madras
- 1 pinchSea Salt, Coarse
Preparation
- 1
Bring the vegetable broth with the butter to a boil. Stir in the buckwheat and cook for a few minutes. Then reduce the heat, cover with a lid and let rest.
- 2
Mix the cooled buckwheat with the egg yolk, Kotányi herbs as well as the buckwheat flour and season with salt. Preheat the oven to 190 °C.
- 3
Form golf ball-sized dumplings from the mixture and place on a baking sheet lined with baking paper. Bake in a preheated oven at 190 °C for 15 minutes.
- 4
For the sauce, melt the butter in a saucepan, add the flour and mix until free of lumps
- 5
Pour in the soup and let it cook through. Add the Kotányi dill and vinegar. Season with salt. Stir in the sour cream before serving.
- 6
Cut the cabbage into strips, lightly toast in a pan with oil, tossing frequently.
- 7
In the next step, salt, deglaze with water and sauté briefly.
- 8
Finally add the Kotányi Curry, mix well and enjoy.
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